Spinach Stuffed Angler Recipe
Ingredients
Stuffing
1/2 lb (225 g) angler flesh
1/4 Cup (60 ml) spinach, cooked, drained
Salt and pepper
2 eggs
1/4 Cup (60 ml) 35% cream
12 small angler fillets
1/2 Cup (125 ml) clam and tomato juice
Au Gratin Mixture
1/4 Cup (60 ml) spinach, cooked, drained
2 egg yolks
1/3 Cup (80 ml) grated cheese
2 tbsp (30 ml) butter
Directions
– Preheat oven to 400 °F (205 °C).
– In a food processor, chop angler flesh and spinach into fine pieces; season with salt and pepper. Add eggs, one by one and stir well after each addition. Dribble the cream over this, then spread mixture over angler fillets.
– In a baking dish, place angler fillets one on top of the other, pour clam and tomato juice over the fish, cover and bake for 15 minutes.
– Meanwhile, combine au gratin ingredients, spread over angler fillets and broil for 2 minutes. Transfer to a serving dish and keep warm.
– Allow cooking juice to reduce, baste the fish lightly.
– In a food processor, chop angler flesh and spinach into fine pieces; season with salt and pepper. Add eggs, one by one and stir well after each addition. Dribble the cream over this, then spread mixture over angler fillets.
– In a baking dish, place angler fillets one on top of the other, pour clam and tomato juice over the fish, cover and bake for 15 minutes.
– Meanwhile, combine au gratin ingredients, spread over angler fillets and broil for 2 minutes. Transfer to a serving dish and keep warm.
– Allow cooking juice to reduce, baste the fish lightly.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
